Wednesday 14 March 2018

Kale Caesar Salad

Kale Caesar Salad

For years, Caesar Salad was my go-to lunch of choice but when I changed my eating habits, I thought that it would mean saying goodbye to the crisp leaves covered in indulgent creamy dressing. I wanted to create a healthy version and this recipe is truly a revelation. I actually prefer this to the original and am so pleased to have been able to create an alternative way to enjoy my old favourite. The creamy, garlicky dressing is light but tangy thanks to the combination of capers, lemon and dijon. It requires a little forward planning, simply because the cashews need to be soaked in advance, but otherwise is actually a very simple recipe that really captures the classic Caesar flavours.
Note: I've just realised that I've ended up posting this recipe right before the "Ides of March" which was completely coincidental but I rather like the Shakespearean reference!

Three great health benefits: good source of fibre, boosts immunity, beneficial for bone health 

Serves 2

4 generous handfuls of curly kale, washed and with the thick stalks removed
1/2 cup cashews, soaked overnight and drained & rinsed
1/4 cup water
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
1 tbsp capers
2 tsp Dijon mustard
Sea salt and black pepper
Sprinkle of Easy, Cheesy Parmesan (to taste)

1) Whizz the cashews, water, olive oil, lemon juice, garlic, capers, Dijon mustard and salt & pepper in a food processor until a creamy dressing comes together.
2) Massage the dressing into the kale. I find it best to use your hands for this, to help break down the cellulose and transform any bitter flavour & toughness, helping the flavours to infuse.
3) Finally, sprinkle a little "Easy Cheesy Parmesan", to taste, before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to 


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